Easy Rice Pilaf with Peas and Carrots

Easy rice pilaf with peas and carrots is a flavorful, aromatic side dish made with basmati rice, tender vegetables, and a blend of spices. Topped with toasted nuts and dried fruit, this colorful pilaf pairs perfectly with grilled meats, roasted vegetables, or Mediterranean dishes. Quick to prepare and naturally vegan, it’s a versatile recipe for weeknight dinners, family meals, or special occasions.

Ingredients

Rice Pilaf:

• 2 cups basmati rice
• 2 Tbsp extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup frozen peas
• 2–3 carrots, peeled and chopped
• Kosher salt, to taste
• ½ tsp coriander
• ½ tsp paprika
• ½ tsp Aleppo pepper
• ¼ tsp ground turmeric

Nut Topping:

• ¼ cup walnut halves, toasted
• ¼ cup pine nuts, toasted
• ¼ cup sliced almonds, toasted
• ¼ cup dried fruit, such as raisins or chopped dried apricots

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Instructions

1. Prep the Rice
   Rinse the basmati rice several times until the water runs clear. Optional: soak the rice for 10 minutes while preparing the other ingredients, then drain well.
2. Cook the Vegetables
   In a large heavy pan with a lid, heat olive oil over medium-high heat. Add chopped onion and garlic and cook for 3–5 minutes until softened. Add the peas and carrots, season with salt, and stir in the coriander, paprika, Aleppo pepper, and turmeric. Cook for another 5 minutes, tossing regularly until the carrots are tender.
3. Cook the Rice
   Add the drained rice to the pan and toss to coat evenly with the vegetables and spices. Pour in 2 ¼ cups of water and season with an extra pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes until the rice is cooked through and the water is absorbed.
4. Rest and Serve
   Remove the pan from heat and let the rice rest, covered, for 5–10 minutes. Serve topped with toasted nuts and dried fruit for a flavorful finishing touch.

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Why You’ll Love This Recipe

• Fluffy, aromatic rice with a subtle blend of spices
• Sweet carrots and peas complement savory flavors
• Quick and easy to prepare with minimal ingredients
• A versatile side dish suitable for weeknight dinners or special occasions

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Tips

• Rinse the rice thoroughly to prevent sticky grains.
• Toast nuts lightly in a dry skillet to enhance their flavor.
• Adjust spices according to your taste for a milder or bolder flavor.
• Let the rice rest after cooking to allow the grains to firm up.

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Variations and Substitutions

• Vegetables: Add bell peppers, corn, or zucchini for extra color and nutrition.
• Nuts: Substitute cashews or pecans for walnuts, pine nuts, or almonds.
• Dried Fruit: Try cranberries, chopped figs, or cherries instead of raisins/apricots.
• Rice: Use jasmine or long-grain rice if basmati is unavailable.

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FAQs

Can I make this ahead of time?
Yes, cook the rice and vegetables, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.

Is this recipe vegan?
Yes, it uses olive oil for cooking and plant-based toppings, making it naturally vegan.

Can I make it gluten-free?
Absolutely. Basmati rice and the ingredients used are naturally gluten-free.

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Serving and Suggestions

• Serve as a side dish with grilled meats, roasted vegetables, or fish.
• Pair with Middle Eastern or Mediterranean main courses for a complete meal.
• Add a squeeze of fresh lemon juice on top for a bright, zesty flavor.
• Perfect for meal prep or buffet-style gatherings.